Hake Recipes

Rose Said:

Can you give me a good recipe for blue hake?

We Answered:

Savory Blue Hake
40 min | 10 min prep | SERVES 6

Ingredients
2 lbs hake , loins
2 large onions , sliced very thin
4 tablespoons olive oil or butter
1 tablespoon dill weed
1 tablespoon garlic , minced
1 teaspoon salt
1 teaspoon black pepper
2 cups dry breadcrumbs
1 cup cheddar cheese , sharp, grated
8 ounces butter , sliced thin

Directions
1Heat oven to 400Â°F.
2Saute onion in oil or butter until just translucent. Add garlic, stir well and remove from heat. Set aside.
3Spray 13 x 9 glass pan with nonstick spray or butter/oil the pan.
4Mix dill, salt and pepper.
5Place loins in prepared pan. Sprinkle with dill mixture.
6Layer onion/garlic, then crumbs, then cheese on loins.
7Place butter slices evenly around top of cheese.
8Bake, uncovered, for 25 to 30 minutes until fish flakes with fork.
9Finish with fresh lemon juice, if desired

Amanda Said:

Where can i find a recipe site that can give me a recipe based on ingredients?

We Answered:

There are tons!

http://allrecipes.com/Search/Ingredientsâ€¦
http://www.epicurious.com/recipesmenus/aâ€¦
http://www.bhg.com/recipes/browseRecipesâ€¦
http://www.tasteofhome.com/Search/Advancâ€¦
http://www.goodhousekeeping.com/recipefiâ€¦
http://freegroups.net/recipes/
http://www.recipezaar.com/

Deanna Said:

merluza en salsa verde ... hake in green sauce?

We Answered:

The flavors DO sound tasty. I wonder if your recipe wasn't clear enough about which ingredients to combine at which time. How does this one sound?

Merluza en Salsa Verde

Steaks work best for this recipe, but you can substitute fillets with skin. Slowly cooking the fish over low heat while swirling the pot releases the gelatin in the skin and bones, which emulsifies the sauce.

Active time: 45 min Start to finish: 1 1/4 hr

Servings: Makes 6 main-course servings.

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Ingredients3 (10- to 12-oz) hake steaks (1 inch thick) or 6 (5- to 6-oz) fillets with skin, plus about 5 oz bones or thin belly flap and tail
1 cup water
1 small onion, chopped
1/4 cup minced fresh flat-leaf parsley plus 2 sprigs
3 large garlic cloves, thinly sliced
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
3/4 cup cooked fresh peas or frozen peas, thawed
Special equipment: a 12-inch-wide earthenware cazuela* or heavy metal pot (about 3 inches deep) with 2 handles

PreparationMake fish stock:
Put fish bones or flap and tail in a 2-quart saucepan (set aside steaks or fillets) and add water, onion, parsley sprigs, and one third of garlic, then gently simmer, covered, 20 minutes. Pour through a fine-mesh or cheesecloth-lined sieve into a small bowl, pressing hard on solids and then discarding them (you will have about 1 cup stock).
Cook fish:
Pat fish dry and sprinkle with salt and pepper. Heat oil and remaining garlic in cazuela over low heat until garlic begins to sizzle. Add half of minced parsley and all of fish, skin sides up if fillets, then start gently swirling pot, holding onto both handles (it helps to plant your feet apart from each other) so fish moves slowly around edge of bottom of pot and oil laps over it. Cook fish, swirling pot, until bottom 1/2 inch of fish turns white, about 5 minutes. Carefully turn fish over and continue cooking, swirling pot and adding 1 or 2 tablespoons of stock every minute or two, until sauce is emulsified and fish is almost cooked through, about 10 minutes. (You will use about 1/2 cup stock.) Add peas and remaining minced parsley and cook, swirling pot, until peas are warm and fish is just cooked through, 3 to 5 minutes.

Cooks' note:
Stock can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat to warm before using.

*Available at spanishtable.com

Tony Said:

Know any good recipes for Blue Hake?

We Answered:

Savory Blue Hake

From Schwans' box. This is good and simple. I know that the addition of the butter on the top of the dish seems like too much, but it really is necessary. If it's left out, the dish gets way too dry. It would be neat if someone would modify this recipe to their taste using different cheese and herbs. Let me know, OK?
2 lbs hake, loins
2 large onions, sliced very thin
4 tablespoons olive oil or butter
1 tablespoon dill weed
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon black pepper
2 cups dry breadcrumbs
1 cup cheddar cheese, sharp, grated
8 ounces butter, sliced thin

6 servings
40 minutes 10 mins prep

Heat oven to 400Â°F.
Saute onion in oil or butter until just translucent. Add garlic, stir well and remove from heat. Set aside.
Spray 13 x 9 glass pan with nonstick spray or butter/oil the pan.
Mix dill, salt and pepper.
Place loins in prepared pan. Sprinkle with dill mixture.
Layer onion/garlic, then crumbs, then cheese on loins.
Place butter slices evenly around top of cheese.
Bake, uncovered, for 25 to 30 minutes until fish flakes with fork.
Finish with fresh lemon juice, if desired.

another recipe:

Battered Blue Hake or Whitefish Pan Fried Recipe #173226

Blue Hake is from New Zealand. I cut the loins in chunks and batter.Pan fried is quick, easy and does not require a lot of oil. I love to use paprika in my batter. Everything is a golden brown to deep brown and very light tasting.
1 1/2-2 lbs thick blue hake fillets or white fish fillets
1/2 cup vegetable oil
2 eggs
2 tablespoons water
1 1/2 teaspoons paprika
1 teaspoon salt or salt substitute
1 1/2 cups flour
2 tablespoons cornstarch
2 teaspoons baking powder
2 tablespoons milk

4-6 servings
30 minutes 10 mins prep

I use 3 long thick pieces of fish. I cut in 3 inch chunks. Dry the chunks of fish with paper towels. Set Aside.
In small mixing bowl, beat eggs, water, salt and paprika.
In medium mixing bowl, add flour, cornstarch and baking powder. Mix well.
Add egg mixture and beat in, if too thick, add milk 1 tablspoon at a time. The batter should be thick to hold on to the fish, not.
runny.
Use tongs to dip the fish chunks into batter. Use a spoon to place batter on the top of the chunk after it is in the pan.
Preheat frying pan to medium high heat with 1/4 cup vegetable oil. After bottom is golden brown, turn once, press down on top slightly with spatula to insure heat distribution. Fry fish in two separate batches using the balance of vegetable oil for the second batch. Keep warm in the oven until all fish is cooked. The batter is very light tasting, not soaked with oil.
Use a dipping sauce of your choice.
If you use this batter on thin fillets, use a slotted spoon to dip the fish into batter.

another recipe:

Hake w/Cucumber Sauce (D, KLP)

Serves: according to number of fillets used
Blue Hake or cod fillets according to number of servings required
2 tablespoons vegetable oil or butter
Salt, pepper, garlic powder, lemon juice, to taste
1/2 cup sour cream
1/2 teaspoon onion salt
2 tablespoons vinegar
Dash of hot sauce
1 medium cucumber, peeled and chopped

To Thaw: For best results, thaw blue hake fillets in a covered pan in the refrigerator for 4-6 hours. For quick thawing, place fish in an airtight bag or its original packaging and submerge in a pan of cold water. Do not thaw fish at room temperature. Do not refreeze.

Heat vegetable oil or butter in a skillet over medium-high heat. Season blue hake fillets with salt, pepper, garlic powder, and place in hot skillet.

Cook approximately 2 to 3 minutes on each side until fish flakes easily when tested with a fork. For added flavor, sprinkle with lemon juice.

Combine sour cream, onion salt, vinegar, Tabasco and cucumber; chill in refrigerator.

Serve fillets with chilled cucumber sauce.

hope this helps and good luck =)

-unpredicktaboh-

Clarence Said:

Anyone know a great fish chowder recipe?

We Answered:

Fish Chowder
INGREDIENTS:
2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2 inch cubes
salt to taste
ground black pepper to taste
1/8 teaspoon Old Bay Seasoning TM, or to taste
1 cup clam juice
1/2 cup all-purpose flour
2 (12 fluid ounce) cans evaporated milk

--------------------------------------â€¦

DIRECTIONS:
In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
Add chicken stock and potatoes; simmer for 10 minutes.
Add fish, and simmer another 10 minutes.
Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk. Serve.

Hake Recipes

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